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To begin, I'm just as happy having two successful overnight cooks!
Early last week I did a 9lb pork butt that was stabilized at 250 near 1am. Woke up at 8am, pulled around noon at 210 internal for a 12 hour total. Shredded with my new Bear Paws; don't know how I've lived without these for SO long, made quick work of the butt, gotta love these things! This one was done as usual, "Lexington" style with a salt only rub and finished with a tomato based vinegar sauce.
I had initially loaded the egg with my first run WGWW up to the fire ring. After the butt, I had plenty left so I stirred it up to loosen the ashes and fired her back up around 10pm. I had the plate setter in the oven for a heat soak so I could maintain good smoke for as long as possible. Around 10:30 I added an entire layer of oak chunks, slid in the heated plate setter, dropped in the drip pan and slid in the s/s grid. I then added hot water to the drip pan and waited for a stabilized 250. When ready, I dropped in the 10lb but dusted with salt/pepper, Texas style. It was stabilized a bit after midnight, so off to bed I went.
I woke up around 5am and just had to check. It was already at 165 internal and the dome temp hadn't moved an millimeter! At 8am, it was still at 165 internal so I wrapped in foil and waited her out. After about 14 hours internal had reached 210 and the probe slid out easily. I wrapped with another layer of foil, toweled, then placed in the cooler so I could slice away around 5pm.
I need to adjust the rub ratio as it was a tad too peppery but otherwise had a great taste. It was amazingly tender but too dry, not sure how to correct that but this is just my second shot at brisket, so the learning continues. Gotta love having 9lbs of pulled pork and 7lbs or so (I was amazed at the shrinkage) of sliced brisket for just 2 people, won't have to cook all week